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Two-way Chocolate Chip Cookies

Yield Makes about 3 dozen
The cook who invented these special cookies was obviously following William Blake's dictum, "the road to excess leads to the palace of wisdom"--they're large and chock-full of chocolate and nuts. Bake them one way if you like your cookies soft and chewy, another way if you prefer them crisp.


  • 1 cup (1/2 lb.) butter or margarine, softened
  • 1/2 cup solid vegetable shortening
  • 1 1/3 cups granulated sugar
  • 1 cup firmly packed brown sugar
  • 4 eggs
  • 1 tablespoon vanilla
  • 1 teaspoon lemon juice
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon (optional)
  • 1/2 cup rolled oats
  • 2 large packages (12 oz. each) semisweet chocolate chips
  • 2 cups chopped walnuts (optional)

How to Make It

  1. In large bowl of an electric mixer, beat butter, shortening, granulated sugar, and brown sugar on high speed until very light and fluffy (about 5 minutes). Add eggs, one at a time, beating well after each addition. Beat in vanilla and lemon juice. In another bowl, stir together flour, baking soda, salt, cinnamon (if used), and oats. Gradually add to butter mixture, blending thoroughly. Stir in chocolate chips and walnuts (if used).

  2. Use a scant 1/4 cup of dough for each cookie. Drop dough onto lightly greased baking sheets, spacing cookies about 3 inches apart. For soft cookies, bake in a 325° oven for 17-19 minutes or until light golden brown; for crisp cookies, bake in a 350° oven for 16-18 minutes or until golden brown. Transfer to racks and let cool. Store airtight.